Methods for Evaluation of Quality Characteristics of Dry White Chinese Noodles
LEI Ji1, ZHANG Yan2, WANG De-sen2, YAN Jun2, HE Zhong-hu2,3 (1Biotechnology College, Xihua University, Chengdu 610039; 2Institute of Crop Breeding and Cultivation, Chinese Academy of Agricultural Sciences, Beijing 100081; 3CIMMYT-China Office, Beijing 100081)
Sixteen wheat cultivars and advanced lines with wide variation in quality traits were used to evaluate grain and flour quality characteristics and their influence on dry white Chinese noodles (DWCN). The color of flour, noodle sheet, and cooked noodle was measured using Minolta CR-310. DWCN texture was evaluated by texture profile analysis (TPA) using Texture Analyzer and trained panelists according to the Chinese standard method for noodle quality evaluation (SB/T10137-93) approved in 1993 by the Ministry of Commerce. It was observed that the DWCN quality was affected by grain hardness, flour ash, protein content and quality, and starch property. The color of cooked noodle could be tested using Minolta instead of sensory evaluation, their correlation coefficient is 0.73 (P0.01). Hardness of TPA parameters was significantly associated with noodle appearance, firmness, elasiticity, and total score of sensory evaluation, with r=0.54, 0.70, 0.56 and 0.66, respectively. Gumminess of TPA parameters was also significantly correlated with noodle appearance, firmness, and total score, with r=0.56, 0.66 and 0.59, respectively. Springiness of TPA parameters was significant and negatively correlated with noodle stickiness, with r=-0.61. Therefore, sensory evaluation of noodle appearance, firmness, and total score is recommended for noodle evaluation through hardness and gumminess of TPA parameters measured by Texture Analyzer.